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CHRISTMAS PUDDING TRUFFLES Makes around 12


Ingredients 75g dark chocolate 70% cocoa solids 200g cold leftover Christmas pudding 2 tablespoons of sweet sherry 1 tablespoon of fine shred marmalade 75g white chocolate Green and red ready to roll icing


Method Crumble the pudding into a bowl. Add the sherry and marmalade and mix well. Melt the dark chocolate in a heatproof bowl over a pan of simmering water and then add to the pudding. Mix well and leave to cool. Prepare a tray with greaseproof paper. Once the pudding mixture is cool, form into about 12


walnut sized balls, place on the tray and chill for 3 hours. Melt the white chocolate in a heatproof bowl over a pan of simmering water. Once melted, drizzle a little over each truffle. Roll out the green icing and make 12 little holly


leaves. With the red icing make 12 little balls to resemble berries. Decorate the top of the truffles with the holly leaves and berries and chill until the white chocolate has set.


SPROUT FRITTERS Makes approx 8 fritters


Ingredients 100g cooked brussels sprouts 250g leftover cooked veg such as potatoes, carrots, parsnips, swede 1 garlic clove 1 medium egg 2 – 3 tbsp flour 2 – 3 tbs sunflower oil (or use the leftover fat from the Christmas bird)


Method Preheat the oven to 150C. Whisk the egg in a large mixing bowl then grate in the garlic clove. Roughly chop the vegetables and sprouts, add to the bowl and mash with a fork. Combine everything with a little seasoning (if needed) and the flour.


Heat 1-2 tablespoon of oil in a frying pan until hot, then take large spoon of mix, drop in the pan and fry until a crust forms on the bottom. Flip over and cook the other side. Depending on the size of your pan you can probably cook 2-3 fritters at the same time. Keep the cooked fritters warm in the oven on a baking tray while you make more fritters.


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